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rob, Sun 1 Apr 2001, 1:00)
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Saffron is only for coulour really, and you'll get some of that from the stock and chrozio(
Naked Ape call me Caitlyn, Tue 22 Nov 2011, 10:36,
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14 years ago)
It's not really .. it has a very specific delicate flavourbut it's not a deal-breaker.
If you're getting colour from your stock I should be quite scared, though...
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the mighty badger Aphrodite, on a bar stool, by your side, Tue 22 Nov 2011, 10:39,
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If you cook rice with nice stock it will give it some colour, not bright yellow saffron colourbut the rice won't be bright white
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Naked Ape call me Caitlyn, Tue 22 Nov 2011, 10:40,
Reply)
well ... yeah.I suppose that's strictly true. but it's not really colour like the paprika from chorizo, say.
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the mighty badger Aphrodite, on a bar stool, by your side, Tue 22 Nov 2011, 10:43,
Reply)
I did roast potatoes with saffron once.They were bloody lovely.
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Davros' Granddad a voice of calm reason in a world of spastics., Tue 22 Nov 2011, 10:52,
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